Oh yeah, this is exactly what you think it is. Combine everything good in this world that you would put on a pizza—tomato sauce, smoked sausage, onion, bell pepper and mozzarella—add your potatoes and let it simmer away.

Couldn’t wait to see the reaction on J-man’s face, the biggest pizza lover on the planet, after he took a bite. And with me being the biggest potato lover on the planet, this recipe was golden.

One you should stow for snowy winter nights, like the ones we’re still having here, and you need comfort food to keep you warm.

Pour in the marinara sauce. You need the thick kind. Feel free to use a can of pizza sauce if you don’t want to make your own sauce.

Well, how does that look?

Wait, it gets even better!

Top the potatoes with the mozzarella.

Pop the lid on and give it 5 to 7 hours on low—depending on how hot your slow cooker gets—and try not to peek too much, okay? I did, for photography purposes, of course. Here’s what my potatoes looked like after 3 hours.

You just know what this will taste like. Keep in mind I never said it was low-fat!

We loved these potatoes. They were creamy, rich and really had a great pizza flavour.

Thinly slice the sausage. Coarsely chop the onion and slice the bell peppers into strips. Peel the potatoes and cut them in half. Don’t cube them because things will get mushy then.. Slice the mozzarella.

Heat the oil and give the pepperoni a minute before adding the onions and peppers. Cook for 3 minutes over medium heat. Season with the oregano, salt and I’m using jalapeño powder. If you use fresh jalapeño, add it now as well. Add your potatoes and stir well.

Transfer your ingredients to your slow cooker. Pour in the marinara sauce, top the potatoes with the mozzarella, put the lid on and give it 5 to 7 hours on low—depending on how hot your slow cooker gets.